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Vegetable Seafood Pasta

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 med. onion, chopped

    2. 4 green onions, chopped

    3. 3 tbsp. each butter & olive oil

    4. 3 carrots, cut into strips

    5. 1 zucchini, cut into strips

    6. 1 each sm. red & yellow pepper, cut into strips

    7. 3 oz. snow peas

    8. 1/3 c. sliced mushrooms

    9. 3 cloves garlic, minced

    10. 1/2 lb. each scallops & shrimp, peeled & deveined

    11. 2/3 c. clam juice

    12. 1/3 c. vermouth

    13. 1 c. heavy cream

    14. 2-3 egg yolks, beaten

    15. 2/3 c. flaked crabmeat

    16. 2 tbsp. each lemon juice & chopped parsley

    17. 1/2 tsp. seafood seasoning

    18. Freshly ground black pepper to taste

    19. 1 pkg. (8 oz.) uncooked linguine, hot cooked & drained

    Instructions Jump to Ingredients ↑

    1. Cook and stir onions in hot butter and oil in large skillet over medium – high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.

    2. Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium – high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.

    3. Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.

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